Originally posted on July 19, 2011.
I admit it. I am a potato salad snob. I grew up in a very different potato salad culture than most people, I think. And I have yet to taste a potato salad that is anywhere close to my mother’s recipe.
Still, growing up, there were things about my mother’s potato salad that I did NOT like. So, a few years after I got married, I decided to give this family classic a good makeover (although I have included my mother’s ingredients at the end of the recipe in case these foods really float your boat).
And the result? One of our family’s favorite dishes. Simple but so, so good. SO good, in fact, that my husband and kids cannot resist picking at the bowl before I am even done making it. I hope you enjoy it.
And I won’t be offended if your personal potato salad culture makes it impossible for you to like mine!
5 pounds Yukon Gold potatoes (pictured are gold, purple, and red potatoes from our garden)
1 1/2 c. mayo (NOT Miracle Whip!….wait, that’s a mayonnaise culture thing)
1 tsp. celery seed
4 tsp. salt
1/2 tsp. pepper
1 Tbsp. apple cider vinegar
1 tsp. prepared mustard
1. Clean potatoes gently in water and place in large pot. Cover with water to and at least an inch above the potatoes.
2. Boil potatoes until tender, about 20 minutes depending on the size of the potatoes.
3. Drain potatoes and place them on a cooling rack set in a cookie sheet.
4. While potatoes are cooling, make the dressing in a large bowl.
5. When potatoes are cooled enough to handle (still warm is really yummy!) cut potatoes into bite-size chunks (leave the skin on) and place in the bowl with the dressing.
6. With a rubber spatula gently toss the cut potatoes until they are evenly “bathed” in the dressing.
7. Serve warm or at room temperature.
Source: My Mom
My mother’s recipe differs in that she:
- adds 1 large green pepper (chopped), 1 small onion (chopped), and 1 large jar of chopped pimento.
- uses red potatoes only (I find them too water-y).
- peels the potatoes before cutting them up.